Char-Grilled Aussie Style Prawns with Chimichurri Dressing

Erik .
Char-Grilled Aussie Style Prawns with Chimichurri Dressing - Sydney BBQs and Rotisseries
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Charcoal-Grilled Aussie Style Prawns with Chimichurri Dressing

Ingredients:

  • 1 kg Aussie king prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste

For the Chimichurri Dressing:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salt and black pepper to taste

Instructions:

    1. Marinate the Prawns:

In a bowl, combine the peeled and deveined Aussie king prawns with olive oil, minced garlic, smoked paprika, lemon zest, salt, and black pepper.

Toss the prawns until evenly coated in the marinade. Cover the bowl and let it marinate in the fridge for at least 30 minutes.

    1. Prepare the Chimichurri Dressing:

In a separate bowl, mix together finely chopped parsley, coriander, minced garlic, dried oregano, red pepper flakes, extra virgin olive oil, red wine vinegar, salt, and black pepper.

Stir well to combine, and let the chimichurri dressing sit at room temperature for the flavours to meld.

    1. Preheat the Charcoal Grill:

Prepare the charcoal grill for direct grilling over medium-high heat.

    1. Grill the Prawns:

Thread the marinated prawns onto skewers, leaving a little space between each prawn.

Place the prawn skewers on the preheated grill and cook for 2-3 minutes per side or until the prawns are opaque and have grill marks.

    1. Serve with Chimichurri Dressing:

Arrange the grilled prawns on a serving platter.

Drizzle the chimichurri dressing generously over the grilled prawns, ensuring each one is coated with the flavourful dressing.

    1. Garnish and Enjoy:

Garnish the prawns with additional chopped fresh herbs and a wedge of lemon for added freshness.

Serve immediately and enjoy the Aussie flavours of perfectly grilled prawns with the zesty kick of chimichurri dressing.

Enjoy:

This recipe for Charcoal-Grilled Aussie Style Prawns with Chimichurri Dressing is a celebration of fresh seafood and vibrant flavours. Whether enjoyed as an appetiser or the centrepiece of a meal, these prawns are sure to be a hit at your next barbecue gathering.

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Erik Refik

Owner, Sydney BBQs. Helping Australians cook over charcoal since 2019.

My passion for charcoal cooking started long before Sydney BBQs. Some of my earliest memories, from around six years old, are family picnics and weekend BBQs where charcoal was always at the centre of bringing everyone together. I loved the food so much that I'd eat until I was completely full and have to lie down.

By the time I was 17, I was hosting my own BBQs, inviting school friends over every chance I got. That passion never faded. Over the years it grew into an obsession with learning different cooking styles, experimenting with charcoal, fire and smoke, and exploring traditional BBQ techniques from around the world.

In 2019, my wife Suzie and I founded Sydney BBQs to share that passion with others. Since then, we've helped thousands of Australians find the right BBQ for their backyard while continuing to test, use and stand behind the products we sell. From Argentine parrillas and Cyprus grills to smokers, pizza ovens and charcoal BBQs, if it's on our website, there's a good chance I've cooked on it myself.

My goal is simple: to help people cook better food over fire and create the same memories around the BBQ that inspired me as a kid.